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Shavuot Smorgastarta Sandwich Fillings 

Garden Egg Salad

  • 6 hardboiled eggs, finely chopped

  • 1 grated carrot

  • 1 celery stalk, minced

  • 2 Tbsp   red onion, minced

  • 1 tsp dill

  • 1/3 c   mayonnaise

  • ¼ tsp    dry mustard

  • Salt and pepper to taste


  1. ​ Combine the eggs, celery, red onion and dill.

  2.  Add mayonnaise, dry mustard, and mix thoroughly.  If mixture is too dry, add more mayonnaise.

  3. Add salt and pepper to taste and mix thoroughly.

  4. Refrigerate until ready to use.

Avocado and Olive Spread

  • 1 large avocado

  • 2 tspns  lemon juice

  • ¼ c    green olives drained and chopped

  • 8 ounces   cream cheese

  • 1/4c   sour cream

  • ¼ tsp   garlic powder 


  1. Mash the avocado until smooth and creamy.

  2. Add the lemon juice and chopped olives.  Mix thoroughly.

  3. Mix the cream cheese and sour cream, until smooth and creamy.

  4. Combine the avocado mixture with the cream cheese mixture and mix thoroughly.

  5. Add salt and pepper to taste.

  6. Refrigerate until ready to use.

Optional:  Add lemon zest to taste

Roasted Beet and Apple

  • 1        medium beet roasted

  • 1/2    firm apple such as a Granny Smith

  • 1/4c   walnuts, finely chopped

  • 300 g   goat cheese

  • 3 Tbsp  Greek Yogurt

  • Salt and pepper to taste


  1. Shred the beet and apple.  Squeeze out any excess liquid.

  2. Add finely chopped walnuts to beet apple mixture.

  3. Combine goat cheese and yogurt and mix until thoroughly blended. 

  4. Add cheese mixture to beet apple mixture.  Combine thoroughly.

  5. Add salt and pepper to taste.

Optional: Add pomegranate syrup or apple cider vinegar to taste.

Savory Frosting

  • 8 ounces   cream cheese, softened

  • 3 Tbsp  sour cream or Greek yogurt

  • ¼ tsp     garlic powder


Place all ingredients in a mixing bowl and beat on medium speed until thoroughly blended.

The frosting should be light and fluffy.  If the frosting is too thick to spread easily, add additional sour cream, 1 tablespoon at a time.


Replace 2 tablespoons sour cream with ranch dressing.

Tint frosting with food color

Add finely chopped chives

Sweet Ring Cookie Dough for Sculpting

This recipe has been adapted from the Sweet Ring recipe in Cooking alla Giudia: a Celebration of the Jewish Food of Italy by Benedetta Jasmine Guetta.  This soft dough is mixed by hand and requires no chilling before use.  A nice dough to make when working with children.



  • 1 large egg plus 1 egg yolk (75 g)             

  • ¼ c plus 1 tablespoon vegetable oil (75ml)

  • 1/2c plus 1 tablespoon sugar (110g)

  • 2 teaspoons vanilla

  • 1 teaspoon orange zest

  • 2 cups plus 1 tablespoon flour (250g)

  • Additional flour for dusting



Pre-heated oven 350 degrees

Yield  10  large round cookies (3.5" x 1/4" thick)


Place egg, egg yolk, oil, sugar, vanilla, and orange zest in a bowl; whisk until thoroughly blended.

Add 1/2 of the flour to the egg mixture and stir until blended.

Add the last of the flour to the dough.  Knead the dough until smooth, 2-3 minutes.

The dough should be soft, but not tacky.  If the dough is sticking to the work surface, knead in an

additional 1-2 tablespoons of flour, one tablespoon at a time, until the dough can be lifted off the work surface without leaving a residue.

Roll dough on floured wax paper and cut into desired shapes.

Bake on a parchment lined cookie sheet 15-18 minutes until golden brown on the edges and tops.

Extra Thick Sugar Cookie


  • 2 1/2 c               flour

  • ¼ c                     cornstarch

  • ¼ teaspoon      salt

  • 3/4c                  butter at room temperature*

  • 3/4 c                 sugar

  •     1                    large egg

  • 1 1/2 teaspoon      vanilla extract




  1. In a bowl, whisk together the flour, cornstarch, and salt.  Set aside.

  2. Beat together butter and sugar for 5 minutes on medium speed

  3. Add egg to creamed butter and sugar.  Mix until thoroughly blended.

  4. Add whisked dry ingredients ¾ c at a time.  Mix after each addition until blended.  Do not overmix.

  5. Gather dough into a ball.  Roll into a fat log, wrap in plastic wrap and refrigerate 30 minutes.  Maybe refrigerated overnight.

  6. Roll rested dough to ¼” thickness and cut desired shapes.

  7. Bake on parchment lined cookie sheet in pre-heated 375 degree oven.

  8. Bake 12 minutes or until golden brown on the bottom.

*If you are substituting margarine for the butter, increase the flour by 2-3 tablespoons.  This dough should be on the firm side, but not dry.

Click this link for a short video on   How to Evenly Roll Out Cookie Dough

Crispy Rice Treats for Shaping and Decorating

 This is the classic treat recipe with one twist; one cup of the cereal is crushed.  The crushed cereal makes for a much firmer product which will hold its shape when cutting and decorating.



  • 3 tablespoons butter or regular margarine (not tub or reduced calorie)

  • 1 package (10 oz) marshmallows or 5 ½ cups mini marshmallows

  • 6 cups     crispy rice cereal



  1. Coat an 8” x 8” pan with cooking spray.  Set aside.

  2. Crush 1 cup of the rice cereal. Set aside.

  3. In a large saucepan melt the butter over low heat.   Add marshmallows.  Stir until completely melted.  Remove from heat. (Microwave directions below).

  4. Add whole and crushed cereal.  Stir until well coated.

  5. Place mixture into prepared pan, and using wax paper, evenly press mixture down.  The mixture should be tightly packed into the pan.

  6. Refrigerate 20 minutes or until very firm.


Microwave Directions

Using a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.  Stir until smooth.  Microwave times may vary.   Follow steps above.

German-Jewish Challah*

Adapted from The Joys of Jewish Cooking, by Stephen and Ethel Longstreet


  • 2 ½ teaspoons   dry yeast

  • 1 cup warm water

  • 3 tablespoons sugar

  • 1 egg

  • 2 tablespoons vegetable oil

  • 4 cups flour

  • 1 teaspoon salt

  • 1 egg yolk beaten

*When making this with 6 cups of flour increase all other ingredients by 1.5X

Optional:  knead 3 tablespoons butter or margarine into dough


  1. In a small bowl mix the yeast, 1 tablespoon of the sugar and 2 tablespoons of the flour.

  2. Add the warm water and let stand 10 minutes or until there is a froth on top. 

  3. In a larger mixing bowl, whisk together the salt, remaining sugar and 3 cups of the flour. Set aside.

  4. Stir the egg and the vegetable oil together until blended. Stir this mixture into the frothed yeast mixture, and then add to the flour.  Mix well.  The dough will be very sticky and lumpy.

  5. Dust work surface with remaining flour.  Turn dough out onto the floured surface and knead in the flour. Continue kneading until you have a smooth, slightly tacky dough, about 8 – 10 minutes. 

  6. Gather dough into a ball and return dough to mixing bowl.  Lightly oil the top of the dough.  Cover with a cloth and allow to rise 2 hours or until double in bulk.

  7. Punch the risen dough down.  Turn out onto work surface and shape.

  8. Let rise 30 minutes.   Brush with egg yolk.  Bake in preheated oven at 375 degrees for 45 minutes.

Cracker Bread

This recipe is for a 10”x 14” jelly roll pan.   The recipe can be doubled and baked as a focaccia.


  • ½ c   water

  • ½ c   milk

  • 3 Tbsp   olive oil

  • 2 1/4c AP flour

  • ¾ tsp kosher salt

  • ½ Tbsp quick rising yeast



  1. Whisk together the flour and salt.   Add yeast and whisk to combine.  Set aside.

  2. Place water, milk and 2 tablespoons olive oil in a saucepan.  Heat over low flame until warm to touch.  Remove from heat. 

  3. Place warmed liquid in a mixing bowl and add 1 cup of the flour mix.   Stir or beat on low speed until there is no sign of dry flour.   Add remaining flour, ½ cup at a time, mixing thoroughly after each addition.  This is a very soft, sticky dough.

  4. Lightly oil hands before turning dough out onto floured work surface.    Knead dough for 3 -5 minutes.   

  5. Place dough in a lightly greased bowl.  Cover with a towel and let rise in a warm place for one hour or until double in bulk.

  6. Prepare jelly roll pan by lightly greasing pan bottom with olive oil; reserve leftover oil to brush over dough before baking.

  7. After dough has risen, punch down and transfer to prepared jelly roll pan. 

  8. Use your fingertips to stretch and spread dough to fit pan.   Brush remaining oil over top of dough.

  9. Press fingertips into dough to create dimples.

  10. If desired sprinkle with sea salt and top with vegetables.

  11. Bake in a pre-heated 400-degree oven for 15 minutes.   After 15 minutes lower the heat to 350 degrees.  Bake an additional 15 – 20 minutes until bottom crust is golden brown.

Ginger Spice Cookie



3 Tablespoons margarine or butter

1/4 cup honey

1 cup light brown sugar

3 cups self-rising flour

2 teaspoons ground ginger

1/2 teaspoon ground allspice or cinnamon

1/2 teaspoon ground nutmeg

pinch salt

1 large egg beaten

1 Tablespoon lemon juice

2 teaspoons finely ground lemon rind



1. Place margarine, honey, and brown sugar in a small saucepan; place over low heat and stir until melted. Set aside to cool slightly. The mixture should be warm to the touch, but not hot, when added to the flour.

2. Measure flour, ginger, allspice, and salt into a mixing bowl, and whisk together. Use a spoon to make a well in the center and set aside. Add the warm sugar mixture, do not mix.

3. Combine beaten egg, lemon juice and grated lemon rind; add to flour and sugar. Mix to form soft dough. Knead dough until smooth and pliable, but not sticky. If dough crumbles or is too stiff, knead in 1 tablespoon of hot water at a time, as needed. If it is too sticky, knead in 1 tablespoon of flour at a time.


4. Roll dough to ¼”thickness and cut desired shapes; place on parchment lined baking sheet.
Bake 15 minutes in oven pre-heated to 350 degrees until golden brown on bottom.

Fondants and Royal Icings

Marshmallow Candy Clay and Commercial Rolled Fondant

General Information

Candy clays and rolled fondant are interchangeable. Both can be colored, rolled, and shaped. Both dry to a hard finish. Commercial rolled fondants come in a wide array of colors, and are available in small 4
ounce packages. Homemade candy clays are generally softer than and not as elastic as commercially produced.

1. Store at room temperature. Do not refrigerate; doing so will cause them to weep.

2. To avoid sticking, dust work surfaces, cookie cutters and molds with powdered sugar. Cornstarch and shortening can also be used, but beware too much cornstarch will dry out the clay, while too much
shortening will make your clay too soft.

3. Candy clays dry out when exposed to air, so try to keep your clay covered when not in use.

How to Tint Candy Clay

Flatten the candy clay into a disc. Add the food coloring to the center of the disc. Fold the disc over onto itself to enclose the food coloring. Shape into a ball and knead until the color is uniform.

Tips on Rolling Candy Clay

A zip seal bag is great for rolling small pieces of candy clay. Cut the side seams of the bag. Open up the cut bag and lightly grease the inside surfaces. Place the candy clay on one side and flatten before
covering with the other side. Cover, seal, and roll to desired thickness. Peel off the top plastic, and it’s ready to use.
To roll large pieces, dust your work surface and the candy clay with powdered sugar or cornstarch.

Homemade Marshmallow Candy Clay (time 10 minutes or less)

1 cup powdered sugar – start with a scant cup
1/4 cup marshmallow crème
Vegetable shortening for greasing

Tips: To minimize sticking, lightly grease measuring cups, utensils and work surface.

1. Place the powdered sugar on a lightly greased work surface. Make a well in the center of the sugar.

2. Drop the marshmallow crème into the center of the well, and cover with sugar.

3. Dust your hand with powdered sugar and begin to knead the sugar into the marshmallow crème. Continue kneading until the mixture is smooth and no longer sticky. When pulled, the candy clay should stretch. Depending on the moisture content of the marshmallow crème, you may need slightly less or slightly more than the 1 cup of sugar. If your fondant is hard and crumbly, knead in several drops of warm water.

4. Wrap the candy clay in plastic wrap until ready to use. Store wrapped fondant in a cool place. If it
stiffens while stored, knead for a few minutes until pliable.

Yield @ 5 ounces or 145 g


                 Royal Icing 

 2     tblspns         liquid egg whites

 1     tspn               lemon juice

 1 1/2   cups        sifted powdered sugar

 1     tspn               water 

In a stand mixer beat egg whites, lemon juice and water just until frothy.

Add powdered sugar a half cup at a time.  Beat 3 - 5 minutes just until the icing holds a soft peak.   For a thinner icing, used to cover cookies, add one drop of water at a time until the icing no longer holds a soft peak.

To avoid crusting keep covered with a damp cloth.

Faux Royal Icing

A simple thin consistency icing made with canned frosting, either regular or creamy varieties. I do not recommend the whipped variety. It dries fairly quickly to nice hard coating, and is great to use for drizzling, dipping, and coating. A little bit goes a long way. This is not used for piping.

What you need:

1 cup canned frosting


1. Place frosting in a microwavable bowl and microwave at 10- 15 seconds or until melted. Stir to smooth out any lumps.

2. Tint to desired colors.

3. If needed, the tinted icing can be thinned with a drop or two of coconut oil or ¼ teaspoon of shortening.

This icing is just as easy to make without a microwave. Fill a small sauce pot about halfway with water and bring to a boil. Turn off the heat and place the bowl of frosting over the hot water. Stir until melted.

Tinting Icings

Use liquid food colors, gel colors, or paste colors to tint your icing. Add a few drops at a time, stirring well after each addition until the desired color is achieved. If the color is too dark, add a small amount of white icing.


      Piping Bags

Zip seal bag -

1. Spoon icing into one corner. Squeeze air from bag and seal.

2. Twist the sealed bag above the icing, to prevent it from backing up to the top. Secure the twist with a rubber band or twist’m.

3. Snip off tip to begin piping. Start off by making a very small cut. You can always make a larger cut if the piping hole is too small.

TIP:  When piping small amounts, I use Presto's re-closable portion pack 

Disposable decorating bag –

1. Roll down the top of the bag to make a collar. Spoon icing into bottom of the bag and roll up the top of the bag.

2. Squeeze out all the air and twist the bag above the icing. Secure the twist with a rubber band or twist’m.

3. Snip the tip of the bag and begin piping.

Parchment Piping Cone – step-by-step tutorial

        How to roll a parchment cone   

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